« previous next »
Pages: [1] 2 3 4   Go Down

Author Topic: Gouda with Pesto  (Read 7093 times)

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Gouda with Pesto
« on: February 13, 2015, 06:01:25 PM »
I made an experiment today and made a Gouda with pesto.

It looks fine and knitted without problems, but I don't know how it will turn out after two months of ageing.

It's now in the brine.

:-) Danbo
Logged

Sweet Leaves Farm

  • Guest
Re: Gouda with Pesto
« Reply #1 on: February 13, 2015, 09:30:24 PM »
Looks lovely! I thought a pesto rub would be a good rind. Now my mouth is watering...
Logged

Mermaid

  • Guest
Re: Gouda with Pesto
« Reply #2 on: February 14, 2015, 02:42:45 PM »
Yum!!!
Logged

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: Gouda with Pesto
« Reply #3 on: February 14, 2015, 03:27:44 PM »
Thank you! It's so motivating... :-)
Logged

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
Re: Gouda with Pesto
« Reply #4 on: February 14, 2015, 06:35:19 PM »
Did you use pine nuts in the pesto when you made it?  If this retains the flavor of the pesto I would love to make one of these.  Wife hates pesto but I love it!!
Logged
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: Gouda with Pesto
« Reply #5 on: February 14, 2015, 07:36:00 PM »
Al:
I have to confess... I bought the pesto (with pine nuts)...


I warmed up (not cooked) the pesto to make the oil flow a bit easier and drained as much as possible without pressing it. I was afraid that the oil would perhaps prevent the cheese from knitting well. Until now it seems OK.


My wife like pesto BUT she doesn't like cheese - unless it is without any taste at all... :-(


:-) Danbo
Logged

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
Re: Gouda with Pesto
« Reply #6 on: February 14, 2015, 07:40:55 PM »
When the season hits we can get fresh basil really cheap here so it's definitely pesto time.  I wonder if you could have made it yourself without the oil?  Seems it would still be suitable for making cheese.
Logged
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: Gouda with Pesto
« Reply #7 on: February 14, 2015, 07:55:45 PM »
I think that it would be much better to make it yourself. But I was lazy - promize not to be the next time and use basil from my green house (when the summer comes).


Byusing pesto from a glass I figured that I could use directly in the cheese without heat treatment etc. Hope that I'm right...


:-) Danbo


Logged

GoudaGirl13

  • Guest
Re: Gouda with Pesto
« Reply #8 on: February 20, 2015, 04:37:15 AM »
Looks fabulous, Danbo! A cheese for you! :)
Logged

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: Gouda with Pesto
« Reply #9 on: February 20, 2015, 06:16:32 AM »
Thanks. :-)
Logged

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 2,351
  • Cheeses: 240
  • compounding the benefits of a free press
Re: Gouda with Pesto
« Reply #10 on: February 20, 2015, 02:39:45 PM »
Quote from: Al Lewis on February 14, 2015, 07:40:55 PM
When the season hits we can get fresh basil really cheap here so it's definitely pesto time.  I wonder if you could have made it yourself without the oil?  Seems it would still be suitable for making cheese.

Al, I would guess that the oil serves three purposes: 1) flavor (assuming good olive oil!); 2) allows the basil, pine nuts, etc. to be processed smoothly; 3) ?? maybe some benefit to shelf life??

I would think you could use plain water to help process the basil, pine nuts, garlic, etc., and add that to the cheese. However ... it seems like elsewhere that I have read some concern about adding fresh vegetable matter to cheese. Might be like canning a low-acid vegetable -- danger of botulism?? I'm not sure, but if it were me, I think I would boil the resulting pesto before adding to the cheese ... even though that would no doubt change the flavor.

Just thinking aloud ...
Logged
-- Andy

Stinky

  • Guest
Re: Gouda with Pesto
« Reply #11 on: February 20, 2015, 02:57:54 PM »
Well, I was thinking of mimicking this one cheese I had one time- it was Italian, and was an olive oil and basil cheese. So I was thinking maybe an Asiago? Boil the basil, and mix it with oul, and drizzle over the curds? Rub with olive oil or maybe even wax so the little bits don't get moldy on the outside.
Logged

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: Gouda with Pesto
« Reply #12 on: February 20, 2015, 03:19:50 PM »
Awakephd: Would you think that I'm safe since I used it from a sealed bought glas?


Stinky: Sounds good to me...


:-)
Logged

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
Re: Gouda with Pesto
« Reply #13 on: February 20, 2015, 05:26:35 PM »
It just surprised me that the curds knit so well with oil on them.
Logged
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: Gouda with Pesto
« Reply #14 on: February 20, 2015, 06:00:14 PM »
Al: Me too... :-)
Logged
Pages: [1] 2 3 4   Go Up
« previous next »